Savory Napoleons

We are still trying to clean out our fridge from all of the Thanksgiving festivities. Pulling from what we had, I came up with this idea to make a sweet potato Napoleon. We took sliced sweet potato, tofu, sun-dried tomatoes, mushrooms, and feta cheese and baked them all together. To top it all off, we mixed together a concoction of yogurt, thyme, lemon juice, and cayenne and drizzled it over the Napoleon. Although we should have sliced the sweet potato a bit thinner, these sweet potato Napoleons were restaurant-quality (almost, at least).


Sweet Potato Napoleons

I am not going to add any quantities for the ingredients because they can be used in any quantity. Roasted red peppers or spinach would be amazing additions to the Napoleon if you feel like straying from what we used.

sweet potato, sliced thinly into rounds
tofu, sliced thinly into rectangles about the size of the sweet potato slices
mushrooms, sliced
sun-dried tomatoes
feta, sliced or crumbled
plain yogurt
lemon, juiced
cayenne
fresh thyme

1. Steam the sweet potato by placing it in a microwavable bowl and microwaving for approximately 7 minutes, or until the sweet potato is tender. Broil the tofu by placing it on aluminum foil, spraying both sides with cooking spray, and placing under the broiler until slightly crisp and brown.
2. Meanwhile, saute the mushrooms in olive oil over medium heat.
3. In a baking sheet, layer the sweet potato, tofu, sun-dried tomatoes, mushrooms, and feta, starting and ending with sweet potato. We used 3 sweet potatoes per Napoleon. Bake in a 425 oven for 30 to 40 minutes.
4. Mix together the yogurt, lemon, cayenne, and thyme (in your preferred portions) in a small bowl.
5. When the Napoleons have baked through, place on a plate and drizzle with yogurt mixture. Serve immediately.